Peanut Butter and Guava Muffins (Print Version)

Sweet and savory muffins combining creamy peanut butter with tangy guava preserves for a nostalgic PB&J twist.

# What to Use:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup creamy peanut butter
06 - 1/2 cup unsalted butter, melted and slightly cooled
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 cup whole milk
10 - 1 teaspoon vanilla extract

→ Filling and Topping

11 - 2/3 cup guava preserves or guava jelly
12 - 1/4 cup roasted peanuts, chopped (optional)

# How to Prepare:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with butter.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat together peanut butter, melted butter, and sugar until smooth and creamy.
04 - Add eggs one at a time, mixing well after each. Stir in milk and vanilla extract until fully incorporated.
05 - Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
06 - Fill each muffin cup approximately halfway with batter. Add 1 generous teaspoon of guava preserves to the center of each.
07 - Spoon the remaining batter over the preserves to cover completely.
08 - Sprinkle chopped peanuts on top of each muffin, if using.
09 - Bake for 20 to 22 minutes, or until a toothpick inserted into the edge comes out clean.
10 - Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • That nostalgic PB&J magic: You get all the comfort of a sandwich without the bread, in muffin form that's somehow more indulgent.
  • Foolproof and forgiving: Even if you're not a confident baker, these come out moist and tender every single time.
  • Make ahead champion: These freeze beautifully, so you can stash a batch and grab one any morning for weeks.
02 -
  • Don't overmix: This is the one thing that can actually ruin these muffins—overmixing develops gluten and makes them tough and rubbery instead of tender and moist.
  • The toothpick test matters: Test at the edge, not the center where the guava is, because the preserves will always be soft and wet—you're testing the actual batter.
03 -
  • Room temperature ingredients mix better: Let your peanut butter, butter, milk, and eggs sit out for twenty minutes before you start—they incorporate more smoothly and create a lighter crumb.
  • Freeze these without guilt: These muffins freeze beautifully for up to two months in an airtight container; just thaw them on the counter or microwave for thirty seconds.
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